Add the maple syrup, vanilla, mashed banana, and lemon juice to the chia/flax/egg replacer mixture and combine well. Pour into the dry mixture and stir well but don’t overmix.

Drop by heaping tablespoons onto a baking sheet lined with a silicon mat or parchment paper. Flatten each cookie slightly with a fork. Bake for 8-12 minutes or until bottoms and sides are lightly brown.

Alterations

1. I used 2 tsp of ground flax and it worked wonderfully.
2. The first time I made this I followed the recipe exactly – the second time I was on the quest to make it even healthier so I used a cup of whole wheat flour (not white). I definitely sensed a change in texture, in the sense that they were more dense and less fluffy but personally, I liked them!
3. I used craisins instead of raisins in one batch. Delicious. In another batch I threw in 1.5 tbsp of peanut butter and some vegan chocolate chips which was delicious!
4. I used blue agave nectar instead of maple syrup.

I don’t have a good picture on me but these are delicious HOT. Warm em up in the microwave the next day and enjoy :)